Kate's Cuisine

Jul 04 2014

My Green Goddess Salad Dressing

Green Goddess Salad Dressing

I’ve been making my own salad dressing for awhile now, but it was always just every now and then, whenever we ran out of the store-bought stuff. But lately, I’ve stuck to making my own on a regular basis instead of buying it. I don’t even remember the last time we had any of Kraft’s Italian or Ranch in the fridge (the two that kept everyone happy.) So when I kept hearing of this “Green Goddess Salad Dressing” that was always popping up on shows like Chopped and Cutthroat Kitchen, I had to have a go at it. It looked cream-based, and whichever chef was going to make it always had a handful of herbs in their hand as they talked about it, so it wasn’t very hard for me to whip together my own. Turns out, what I made might be a version of the dressing, but the herbs I used were not exactly right. And I used vinegar instead of lemon juice which, after some research, I also found out is not right. But still, this stuff was tasty and if it’s what you’ve got on hand, I highly recommend making yourself a batch. What I liked about it was that, unlike the oil and vinegar dressings I typically make, there was no emulsifying or use of the blender. I love my blender, but sometimes it’s nice to just throw things into a bowl and give them a stir.

1 cup sour cream $0.60
2 tablespoons heavy cream $0.10
1 tablespoon white vinegar $0.03
3 tablespoons mint $0.10
1 green onion, chopped $0.07
3 tablespoons fresh dill, chopped $0.09
2 tablespoons fresh parsley, chopped $0.07
Salt $0.01
Pepper $0.01

Total cost $1.08

1.) Combine all ingredients in a bowl and stir to thoroughly combine. Taste, and adjust seasoning if necessary.

2.) Serve and enjoy!

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